Tabbule – Parsley Salad – the Queen of Salads


        Ingredients for 8 people

 1 cup of finely ground Burghul
2 bunches of spring onions
4-5 bunches of flat leaved parsley (c. 500g)
1 bunch of mint (c. 100g)
1 kg. Tomatoes
5 lemons (4-5 tablespoons lemon juice)
2 Romana lettuces
4 tablespoons olive oil
Salt and freshly ground black pepper to taste

     M e t h o d :

  •        Cover Burghul (wheat gruel) with cold water and leave to soak for c. 30          Minutes.

    • Tie parsley together, cut off the stalks and cut up the leaves with the fine stalks and chop them.

    • Pick off the mint leaves and chop them finely.

    • Wash the spring onions well. Use only the green and white plants and chop finely.

    • Strain theBburghul well, and place in a large glass dish.

    • Pour 5 tablespoons of lemon juice on top of it.

    • Cut the tomatoes in half and remove the hard bit where the stalk grows. Then cut the tomatoes into thin slices and into cubes of about 5mm. Scatter these evenly over the Burghul.

    • Distribute the chopped parsley, mint and onions over the tomatoes.   DO NOT STIR.

    • Wash the Romana lettuce and pluck off each leaf individually and dish out onto several plates.

    • Mix with oil, salt and pepper immediately before serving. Not in advance! The salad should taste a little sour. It goes well with grilled dishes, etc.

    • Tabbule can be eaten without cutlery, using lettuce leaves as little ladles.

           Jalil “the peace cook”  hopes you enjoy your meal. Salam!